Temperature cooking

[Dr.Love]

Hello people,I am going to smoke my first briskets using the 160/190 temps tomorrow.One is 8.25lbs,and one is 9.25lbs.I am going to do the chester and TX rub thing on them.I bought a temp probe with remote.I plan on putting them on at 0900 at 225 degrees.Am I rite in thinking that I will reach the 160 at about 1500,and then do the wrap? I had planned on wrapping and cooking till 1800 and then pull and put in the cooler.Also at about 1750 I am going to put chicken breast in the uprite stack for a about 30 min and then move them down to the main grill after I take the beef off.I want to serve about 1900.Also I was thinking of putting the probe in the larger brisket and maybe swapping them after a while closer to the fire box.You all see any thing wrong with this picture?Also I am going to wrap one with the homemade sauce.
Thanks,Doc Love

[carnivore]

I can speak to the brisket portion of your post which sounds about right given the times and weight of the meat. Remember some pieces of meat can weigh and look the same but will cook totally different. Some can reach the wrap temp sooner,,some much later. I personally thanks to Texlaw's recommentation now take my brisket up to 170 before foiling and then usually up to 195.. sometimes 200.

On the chicken, I have only cooked chickens twice on the smoker and they were great both times. In the past I have always used the gas grill for cooking them. On the smoker I cut them in half and cooked them somewhere between 4 and 5 hours. I was cooking them like the brisket at 225. They came out perfect. Sometime I will try cooking chicken by it's self and boost the pit up to 300 or so which should cook a lot faster.. Sorry I am not much help on the chicken..

have fun

[serialgriller]

i'm might be inclined to give myself a little more leeway if you're planning on eating around 7:00 for a couple of reasons. first off, we got a favorite saying around here that goes like this "it's done when it's done". better for 'em to be done early than to have people sittin' around hungry. if the briskets get done early, it's not gonna hurt 'em to stay wrapped and sitting in an ice chest. secondly, you're also gonna want to let that brisket cool for a bit before you try to slice it. they stay pretty warm sittin' all wrapped up in those ice chests.

just my .02

[txpgapro]

Sounds like you're plan is right close to what I'd do. I usually smoke my chicken for an hour or so then move to high heat to finish and crisp up the skin. Good luck and welcome to the forum.

[TexLaw]

It sounds like you have a pretty good plan, Dr. Love, but you ought to listen to Serialgriller. Briskets can be odd pieces of meat, and you can't always predict when they will finish up.

If I were you, I'd give myself at least another couple hours. Like the others said, it won't hurt the briskets at all to sit in a cooler if they finish early. In fact, many around here recommend giving brisket a good "hotbox" treatment for a few hours or so.

I'm afraid I'm no good to you on the chicken, either. I cook it hot and fast.


TL

[Dr.Love]

It sounds like you have a pretty good plan, Dr. Love, but you ought to listen to Serialgriller. Briskets can be odd pieces of meat, and you can't always predict when they will finish up.

If I were you, I'd give myself at least another couple hours. Like the others said, it won't hurt the briskets at all to sit in a cooler if they finish early. In fact, many around here recommend giving brisket a good "hotbox" treatment for a few hours or so.

I'm afraid I'm no good to you on the chicken, either. I cook it hot and fast.


TL

[bigwheel]

Dang..he got me all cornfused on the military time thing. I had the old student deferrement back in them days. Never did quite get the hang of knowing whut folks is talking about when they using the phraseology. Now all I know is 2 PM is 1400 hrs. Right?

bigwheel

[gordo]

Good advise from serialgriller and others, your plan on putting the temp probe in large brisket is good, and monitoring it, smaller one should be running real close in temps...as to cook times, I would rely more on the meat temps rather than the time on the clock...and be able to adjust the pit temps once its wrapped to hit your guest dinner time ...good luck with the cook...

[cleglue]

I agree with TexLaw

I'm new to the BBQ. I have cooked three briskets since Jan. They have all finished at different times the smallest took the longest. My pit temp was between 225 and 250 for all the cooks. I'd start at 0700. If it finishes earlier as already stated keep it in the cooler longer it won't hurt it.